Persimon® foam with saffron syrup

500 g shredded “Persimon®” kakis
300 g whipped cream
150 g sugar
10 g gelatin
½ dl white wine
50 g honey
Juice of ½ lemon
½ cc saffron
Soak the gelatin sheets.
Strain the crushed “Persimon®” kakis and keep the liquid aside.
Dissolve the gelatin in the lemon juice and 2 tablespoons of water, then add the sugar.
Incorporate the whipped cream.
Pour the mixture into a silicone mould and place in the refrigerator. Let cool and de-mould at least 4 hours later.
To make the syrup, bring the wine, honey, lemon juice and saffron to a boil. Boil until reduced.
Once you have de-mould the mix, drizzle with syrup and decorated with crystallised “Persimon®” kaki and a few caramelised “Persimon®” kaki balls, adding raspberries or red berries of your choice.